Author Notes: Love the clean, firm flesh of seabass and the way it takes on flavours, which complement it, rather than overcome! - Kitchen Butterfly
- 1/2 cup chili pesto (recipe below)
- 2 whole seabass, cleaned and gutted
- Sea salt
- Make 3 - 4 slanted cuts on each side of the fish
- Salt the fish all over, in the slits and on the inside and leave to rest for 10 - 15 minutes.
- When ready, rinse the fish and pat dry with kitchen tissues. Preheat the oven to 200 degrees centigrade
- Put an ovenproof grill pan on medium heat and when hot, lightly grease. Then place the fish and let cook on one side 5-6 minutes, till brown grill marks form.
- Carefully flip over and then using a spoon/brush, stuff the pesto into the slits and in the centre of the fish. Then pop into the centre of the preheated oven for another 10 minutes.
- To check the fish, carefully make a cut in the centre and you should see white flesh and juices. Serve with roasted sweet peppers and a salad
- 1 garlic clove
- 1/4 teaspoon salt
- 3 handfuls basil and parsley leaves
- 1 small red chili pepper, deseeded and deveined, chopped
- 50g Parmesan cheese, grated
- 1 handful almond flakes, lightly toasted and finely crushed
- 1/2 cup olive oil
- Put the garlic clove and salt into a mortar. Put the chili, basil and parsley leaves on top and gently pound. When the leaves are crushed, tip into a bowl.
- Add the almonds and 1/3 of the cheese. Stir together and loosen with 1/4 cup oil. Then add more cheese and oil, till you have a saucy consistency. Store in a covered jar. Use within a couple of weeks.
- This recipe was entered in the contest for Your Best Way to Cook a Whole Fish